Christine started with a Crisco-heavy pie crust recipe from a box of recipe cards she inherited from her grandmother. She experimented with different fats and combinations before settling on the winning ratio, which produces an outrageously flaky and tender capsule for a variety of fillings from raspberry to pumpkin.
Cutting Pie Dough
Christine starts by rolling her pie dough out into a very thin layer before slicing it into rectangles.
After brushing the edges of the rectangles with egg wash to make for a lasting seal, Christine adds the jam. The addition of lemon juice to the homemade raspberry jam used in this variation makes for a bright and fresh filling.
Christine carefully folds each pocket in half and gently presses down on the delicate dough with her fingers to seal it before crimping the edges closed with a fork.
Christine usually makes the tarts in the afternoon and chills them overnight so she can bake them fresh each morning with all of the other baked treats. The tarts are baked for 15 to 20 minutes or until they're golden brown and puffy.
Glazing Raspberry Tarts
The raspberry "pop-tarts" are covered in a simple vanilla bean glaze while they're still warm.
The raspberry tarts get a thinner glaze since the already sweet filling doesn't need much more sugar.
Pumpkin and Apple "Pop-Tarts"
The same brown sugar-butter mixture used in Interurban's morning buns is used on top of the pumpkin tarts before baking for a little additional crunch. Both the apple and pumpkin tarts get a cinnamon sugar glaze.
Maple Bacon Morning Buns
Christine's morning buns are as popular as her pop-tarts and can already claim something of a following. She offers both cinnamon and maple bacon variations and does sell out on occassion. So if you'd like to try one of these decadent but well-proportioned and sticky little treats, be sure to stop by in the morning.